Sloppy Joes with Corn

Photo: Beau Gustafson; Styling: Melanie J. Clarke

Serve a meal that reheats beautifully and is guaranteed to have kids crowding around the dinner table. Corn kernels add a dash of color and texture for a playful spin on this classic.

Yield: 6 servings (serving size: 1 sandwich)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 338
  • Calories from fat: 20%
  • Fat: 7.5g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.7g
  • Protein: 31.7g
  • Carbohydrate: 40g
  • Fiber: 6.2g
  • Cholesterol: 61mg
  • Iron: 4.1mg
  • Sodium: 638mg
  • Calcium: 72mg

Ingredients

  • 1 teaspoon canola oil
  • 1 cup finely chopped onion
  • 1 cup finely chopped green bell pepper
  • 2 garlic cloves, minced
  • 1 1/2 pounds lean ground beef
  • 1 (6-ounce) can no salt-added tomato paste
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 (15-ounce) can no salt-added corn, rinsed and drained
  • 6 (1 1/2-ounce) whole wheat hamburger buns, toasted

Preparation

  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; sauté 3 minutes. Add meat to pan; cook 5 minutes or until browned, stirring to crumble. Stir in tomato paste; cook 2 minutes. Add chili powder, cumin, salt, and broth. Reduce heat, and simmer 12 minutes or until thickened, stirring occasionally. Stir in corn; cook for 2 minutes or until thoroughly heated.
  2. Spoon about 1 cup meat mixture on bottom half of each hamburger bun; cover with top half of each bun.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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